WO2021202877A1

WO2021202877A1 - Reducing fat absorption in prepared foods

Info

Publication number: WO2021202877A1
Application number: PCT/US2021/025385
Authority: WO
Inventors: Chris J LYDEN; Peter G. Williamson
Original assignee: PACIFIC FOOD SOLUTIONS LLC
Current assignee: PACIFIC FOOD SOLUTIONS LLC
Priority date: 2020-04-03
Filing date: 2021-04-01
Publication date: 2021-10-07
Anticipated expiration: 2022-10-03
Also published as: US20210307369A1; EP4125423A4; EP4125423A1; CA3179382A1; CN115715154A

Abstract

Described herein are compositions and processes for reducing the amount of fat in and increasing the moisture content of foods cooked in cooking oils.

Description

REDUCING FAT ABSORPTION IN PREPARED FOODS

CROSS-REFERENCE TO RELATED APPLICATIONS

This application claims the benefit under 35 II. S.C § 119(e) of U.S. Provisional Application No, 63/005,016 filed on Apri l 3, 2020, the entirety of the disclosure of which Is incorporated herein by reference.

BACKGROUND OF THE IN VENTION

This invention relates to processes for reducing oil and fat content in dreaded or battered, cooked or partially cooked food. More particularly, this invention relates to such a process which utilises a modified protein from a vegetable or animal source to control oil and fat content in food.

When foods such as meat, vegetables_* fish, pastry, fritters, doughnuts, snack foods or the like are cooked at an elevated temperature in oil and/or fat those cooked foods typically contain absorbed oil and/or fat in addition to the fat that normally occurs in those foods. Health conscious consumers often prefer foods with lower fat content over similar food items that contain more fat, Consequently, them is a need for a means to reduce the amount of fat or oil that is absorbed into those foods dating the cooking process.

In addition to absorbing fat during cooking in oil or fat. items cooked at elevated temperatures may lose enough moisture to adversely affect the texture or .flavor profile of the cooked item. This can make the cooked items less attractive to the consumer. For that reason, limiting moisture loss during cooking is also a goal of the invention described herein.

Accordingly, it is desirable to provide a form of food including fish, meat, vegetables, pastry, snack foods or the like which can be cooked while minimizing or preventing absorption of oil or fat by the food during cooking and minimizing moisture loss. In addition, it would be desirable to provide such a form of food which is not less nutritional than the original food or which is even more nutritional than the original food to be cooked .

SUMMARY

In accordance with this invention, uncooked food to be cooked with liquid oil and/or fat, including buter is coated with an aqueous protein solution prepared as described herein. The protein of die aqueous protein solution can he a protein from a meat, fish, seafood, or vegetable source.

In one embodiment of the invention, the aqueous protein solution is applied to the surface of the breaded or battered food to be cooked. The breaded or battered food coated with the aqueous protein solution, then can be cooked in liquid oil and/or fat at elevated temperature while minimizing absorption of oil and/or fat by the food. The difference in weight of fat and/or oil between food treated in accordance with this invention after being cooked in oil and/or fat compared with food without the aqueous protein solution coating after being cooked in oil and/or fat may be between about 30 and about 50%, more preferably, between about 40 and about 50% less oils and/or fat. In addition, since the amount: of absorbed ini or oil utilized during cooking may be substantially reduced, the amount of oil or fat needed to cook a given weight of food may be correspondingly substantially reduced,

DETAILED DESCRIPTION

In on e embodiment of the invention described h erein, breaded or battered food to be cooked in oil and/or .fat is coated with an aqueous protein solution made front meat, fish, or vegetable protein, including pea protein.

If Is appreciated that the quali ty of the protein compositions, sough t after tor their appli cations in human and animal foods, i s based on several fun ctional properties of the proteins constituting the compositions taken individually. For use in minimizing fat or oil absorption during cooking, it is believed that several functional properties like the proteins’ ability to bind water, their foaming, dispersing, gelling and emulsifying capacity, their solubility and their thermostability, and the like, may affect minimization of fat or oil absorption. These same factors may influence moisture retention in the cooked food. It has been found that these properties may be infl uenced by the pH of the protein mixture composition, hi many applications it is preferred that the protein mixture exhibits nearly complete water solubility.

Factors that influence the solubility of the protein mixtures used for pre-treahnent of cooked foods, are the concentration of the proteins, the source of the protein, prior treatment of the protein (may vary by commercial source) and the pH of the protein solution. For example, pea protein conventionally exhibit excellent solubility at alkaline pH and at acidic pi I. The lowest solubility is obtained in pH regions close to the isoelectric pH of the proteins constituting the isolates, i.e., pH regions ranging from 4 to 6, Known Conventional processes can be utilized to obtain protein, compositions useful for this invention.

Know conventional process for applying the aqueous protein solution coating to the food to he cooked can he utilized in this invention, Suitable sources of protein for the protein compositions include meat, poultry and fish, including shell fish, and vegetable. Non-limiting examples of fish include deboued flounder, sole, haddock, cod, sea bass, salmon, tuna, trout, or the like. Non-limiting examples of shell fish include shelled/unshelled shrimp,, crabmeat, crayfish, lobster, scallops, oysters, or the like. Non- limiting examples of meat include, beef, lamb, pork, venison, veal, elk, buffalo, or the like. Non- limiting example of poultry include chicken, turkey, duck, game bird, goose, or the like. Non- limiting examples of vegetable protein include soybean, pea, or the like.

The aqueous protein solution also can contain flavorings such as salt, spices, butter flavor or garlic flavor or the like.

Suitable oils and/or fats, including hydrogenated or non- hydrogenated oils which can be utilized to effect cooking of uncooked food are those conventionally used in cooking including lard, peanut oil, corn oil, vegetable oil, canola oil, olive oil, palm oil, coconut oil, sesame oil, sunflower oil, butter, mixtures thereof or the like.

The uncooked food which is modified as described herein include meat, poultry and fish. Including shell fish, vegetables, including potato or onion, tempura; nuts, seeds, legumes, mushrooms, flour based foods such as batter compositions, pastry' compositions, or the like.

Non-limiting examples of fish include deboued flounder, sole, haddock, cod, sea bass, salmon, tuna, trout, pollock, or tire like. Non-limiting examples of shell fish include shelled/unshelied shrimp, crabmeat, crayfish, lobster, scallops, oysters, or shrimp in the shell, or the like.

Non-limiting examples of meats include ham, beef lamb, pork, venison, veal, elk, buffalo or the like; poultry such as chicken, mechanically deboued. poultry meat, turkey , duck, game bird or goose, or the like either in fillet form or in ground form.

Non-limiting examples of vegetables suitable for use include potato, sweet potato, carrot, parsnip, cauliflower, okra, onion, green beans, eggplant, corn, zucchini, or the like. Other nott-Sinuiing foods include mushroom, nuts batter compositions such as those comprising flour, egg and milk which can include additional food such as cammed, cracker meal or dusting meals.

The food coated with the aqueous protein solution then can he cooked with oil and/or fat in a con ventional manner such as by deep fat frying, pan frying, or the like. It has been found that the cooked food provided in accordance with this invention contains between about 30% and about 55%, preferably between, abont 40% and about 55% less oil and/or fat by weight as compared to the same cooked food not modified by the protein of this invention . The amount of fat or oil needed to cook a given weight of a given type of food also may he correspondingly reduced.

The cooked food coated with the aqueous protein solution can then be frozen following best_· manufacturing practices. It has been found that the frozen cooked food provided in accordance with this invention exhibits up to a 5% increase by weight as compared to the same frozen cooked food not modified by the protein of this invention. The increased moisture provides a yield advantage over untreated cooked/frozen product. Additionally, the increased moisture leads to less degradation of the product due to freezer dehydration and storage over time.

Below are non-limiting embodiments of the invention

In one embodiment a process for reducing the level of absorbed fat in a prepared food comprises the steps of: a) preparing a protein solution of a protein at a pH of from about 9.5 to about 9.8, wherein the protein solution contains about 1 part of protein to from about 6 parts of water to abou t 20 parts of water by weight. b) adding the protein solution of step a) to a batter or applying the protein solution of step a) onto the surface of a breaded or battered prepared food. in another embodiment a process for increasing the level of retained moisture in a prepared food comprises the steps of: a) preparing a protein solution of a protein at a pH of from about 9.5 to about 9,8, wherein the protein solution contains about I part of protein to from about 6 parts of water to about 20 parts of water by weight. b) adding the protein solution of step a) to a batter or applying the protein solution of step a) onto the surface of a breaded or battered prepared food. in another embodiment , any of the embodiments listed above wherein the protein solution is sprayed onto the surface of a breaded or battered prepared food or the breaded or battered prepared food is dipped in the protein solution.

In another embodiment, the process of any of the embodiments listed above, wherein the protein solution is made with a vegetable protein, a meat protein, or a fish protein, in another embodiment, the process of any of the embodiments listed abo ve, wherein the protein solution contains from about 1 part of protein to from about 6 parts of water to about, 15 parts of water.

In another embodiment, the process of any of the embodiments listed above , wherein the protein solution contains from about 1 part, of protein to from about 6 parts of water to about 10 parts of water. hi another embodiment, the process of any of the embodiments listed above wherein the protein is selected from meat, poultry and fish, .including shell fish, and vegetable.

In another embodiment, the process of any of the embodiments listed above wherein the protein is selected from deboned flounder, sole, haddock, cod, sea bass, salmon, tuna, pollock, trout, shelled/tms helled shrimp, crabmeat, crayfish, lobster, scallops, oysters, beef lamb, pork, venison, veal, elk, buffalo, chicken, turkey, duck, game bird, goose, soybean, pea. In another embodiment, the process of any of the embodiments listed above, wherein the prepared food, is selected from the group consisting of meat, poultry and fish, including shell fish, and vegetable.

In another embodiment:, the process of any of the embodiments listed above, wherein the prepared food is meat, In another embodiment, the process of any of the embodiments listed above, wherein the prepared food is poultry. in another embodiment, the process of any of the embodimen ts listed above, wherein the prepared food is fish.

In another embodiment, the process of any of the embodiments listed above, wherein the prepared food is shell fish. In another embodiment, the process of any of the embodiments listed above, wherein the prepared food is vegetable. in another embodiment , the process of any of the embodiments listed abo ve, wherein the meat is selected from the group consisting of beef, lamb, pork, venison, veal, elk, and buffalo

In another embodiment, the process of any of the embodiments listed above, wherein the poultry is selected from the group consisting of chicken, turkey, duck, game bird, and goose.

In another embodiment, fee process of any of the embodiments listed above, wherein the fish is selected from the group consisting of ddhoned flounder, sole, haddock, cod, sea bass, salmon, tuna, pollock and trout.

In another embodiment, the process of any of the embodiments listed above, wherein the shell fish is selected from the group consisting of shelled/uasbelled shrimp, crabmeat, crayfish, lobster, scallops, and oysters, in another embodiment, the process of any of the embodiments listed above, wherein the vegetable is selected from the group consisting of potato, sweet potato, carrot, parsnip, cauliflower, okra, onion, green beans, eggplant, com, or zucchini.

In another embodiment, the process of any of the embodiments listed above wherein the protein is the same protein comprising the breaded or battered prepared food,

NON-LIMITING EXAMPLES OF FAT BLOCKING PROTEIN RECIPES

Treatment 1 : A basic tilapia solution was prepared by grinding tilapia fillet muscle wife water to produce a suspension or solution. The sblution/suspension consisted of 1 part tilapia muscle to 6 parts water. Depending on. fee application, up to 20 parts water may be used. Sodium hydroxide (4N) was then added to this solution to produce a basic tilapia solution having a pH of 9.5-9, 8.

Treatment 2: A basic pea protein solution was prepared by mixing a commercially available pea protein, powder with water to produce a suspension or solution. The solution/suspension, consisted of 1 part protein to 6 parts water. Depending on the application, up to 20 parts water .may used. Sodium hydroxide (4N) was then added to this solution to produce a basic pea protein solution having a pH of 9.5-9.8.

Treatment 3: A basic soy protein solution was prepared by mixing a commercially available soy protein powder with water to produce a suspension or solution. The solution/suspension consisted of 1 part protein to 6 pads water. Depending on the application, up to 20 parts water may be used. Sodium hydroxide f 4N) was then added to this solution to produce a basic soy solution having a pH of 9.5-9.8.

Treatment 4: A basic chicken protein solution was prepared by grinding chicken meat with water to produce a suspension or solution. The solution/snspension consisted of 1 part chicken meat to 6 pads water. Depending on the application, up to 20 parts water may be used. Sodium hydroxide (4N) was then added to this solution to produce a basic chicken solution having a pH of 9.5-9.8,

Treatment 5: Pollock cuttings were ground to a powder. Phis powder can be frozen (treatment 5b) and used later or used immediately (treatment 5a) to form a solution or suspension of protein consisting of 1 part pollock to 6 parts water. Depending on the application, up to 20 parts water may he used. Sodium hydroxide (4N) was then added to this solution to produce a basic pollock solution having a pH of 9,5-9.8.

The treatments were then incorporated into a batter mixture or coated on the outside of a. breaded product prior to par frying. In the following examples all foods were par fried at an oil temperature of 350° F for 30 seconds.

The following results are an average of multiple trials:

Battered Product

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Claims

What is claimed is:

1. A process for reducing the level of absorbed fat in a prepared food comprising the steps of; a) preparing a protein solution of a protein at a pH of from about 9.5 to about 9.8, wherein the pro tein solution con tains about ! part of protein to from, about 6 parts of water to about 20 parts of water by weight. b) adding the protein solution of step a) to a batter or applying the protein solution of step a) onto the surface of a breaded, battered, or ««battered prepared food.

2. A process for increasing the level of retained mois ture in a prepared food comprising the stops of. a) preparing a protein solution of a protein at a pH of from about 9.5 to about 9.8, wherein the protein solution contains about 1 part of protein to from about 6 parts of water to about 20 parts of water by weight. b) adding the protein solution of stop a) to a batter or applying the protein solution of step a) onto the surface of a breaded, battered, or unbattered prepared food.

3. The process of claim 1 or 2 wherein the protein solution contains from about 1 part of protein, to from about 6 parts of water to about 15 parts of water.

4. The process of claim 1 or 2 , wherein the protein solution contains from about 1 part of protein to from about 6 parts of water to about 10 parts of water.

5. The process of claim 1 or 2, wherein the protein is selected from meat, poultry and fish, including shell fish, and. vegetable.

6. The process of c lai m: 5, wherein the protein of the protein solution is meat.

7. The process of claim 5, w herei n the protein of the protein solution is poultry.

8. The process of claim 5, wherein the protein of the protein solution is fish.

9. The process of claim 5, wherein the protein of the protein solution is shell

10. The process of claim 5, wherein the protein of the protein solution is vegetable,

11. The process of claim 6, wherein foe meat is selected from foe group consisting of beef, lamb, pork, venison, veal, elk, and buffalo

12. The process of claim 7, wherein the poultry is selected from the group consisting of chicken, turkey , duck, game bird, and goose.

13. The process of claim 8, wherein the fish is selected from the group cons isting of deboned flounder, sole , haddock, cod , sea bass , salmon, tuna, pollock and trout .

.

14. The process of claim 9, wherein the shell fish is selected from the group consisting of shelled/unshelled shrimp, crabmeafi crayfish, lobster, scallops, and oysters.

15. The process of claim 10, wherein the vegetable is selected from soy or pea,

16. The process of claim 1 or 2, wherein, the prepared food is selected from, the group consisting of meat, poultry and fish, including shell fish, and vegetable,

17. The process of claim 16, wherei n the prepared food is meat.

18. The process of claim 16, wherein the prepared food is poultry.

19. The process of claim 16, wherein the prepared food is fish,

20. The process of claim 16, wherein the prepared food is shell fish.

21. The process of claim_: 16, wherein the prepared food is vegetable.

22. The process of claim 17, wherein the meat is selected from the group consisting of beef, la mb, pork, venison, veal, elk, and buffalo

23. The process of claim 18, wherein the poultry is selected from the group consisting of chicken, turkey, duck, game bird, and goose.

24. The process of claim 19, wherein the fish is selected from the group consisting of deboned Sounder, sole, haddock, cod, sea bass, salmon, tuna, pollock and trout.

25. The process of claim 20, wherein the shell fish is selected front the group consisting of sheliedfimshel!ed shrimp, crabmeat, crayfish, lobster, scallops, and oysters.

26, The process of claim 21 , wherein the vegetable is selected from tire group consisting of potato, sweet potato, carrot parsnip, cauliflo wer, okra, onion, green beans, eggplant, com, or zucchini.